Best Stovetop Hamburgers in the World Recipe
I’m going to not only show you the best hamburger recipe, but I’m going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection!
What you will need for ingredients:
- about 3 lbs certified angus beef ground chuck (tastes and cooks best)
- about 1/3 a sweet vidalia onion diced
- about 1/3 green pepper diced
- salt and fresh ground pepper - 1 tbsp each
- 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite)
- 1 tbsp Chef Paul Prudhomme’s Magic Seasoning Salt
- Kraft Mozzerella Deli Cheese Slices and American Cheese Slices
- Toppings like fresh lettuce, tomato, onion, etc.
- Hamburger condiments
The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!
This picture is what our burgers looked like in the pan raw after we made up the patties.
Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don’t peek) the entire 6 minutes. When your timer goes off you’re going to take the lid off and set it in the sink (it’s very hot and wet underneath and you don’t want that dripping all over your stove).
Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not remove the lid.
The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on - it’s like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off - you burgers should look like this picture!
Then all you have to do is put your burgers on a bun and top them with what you like and you’re good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good - and just like the huge bistro burgers you would get at any one of the best restaurants! Please tell me if you make these how they turn out by commenting, and be sure to ask if you have any questions!
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[...] John Pratt writes on his blog JTPratt’s Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Pictures for Best Stovetop Hamburgers Recipes are here! [...]
[...] John Pratt writes on his blog JTPratt’s Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Pictures for Best Stovetop Hamburgers Recipes are here! [...]
Great recipe, very juicy. Needed to keep patties on the stove for about 5 minutes more on low to medium heat, as they were still pink in the middle at the end of the 12 minutes. Other than that, very juicy and thick! Thanks!
this didn’t work out for me. high heat was much too high - after 6 minutes they were burnt and cooked through. had to cut off the burnt, then flipped and added cheese to burnt/scraped side to melt only.
it’s my fault. i should not have left them but stayed to watch. the lid was secure, it wasn’t that - it really was the too-high heat. my stove must be different from yours! or maybe my beef was too lean.
I use a gas stove - maybe you use electric? It could also be your pan, I don’t use anything but teflon coated pans, I imagine ones with no coating or an iron skillet could product quite different results.